Heat butter, bay leaf and cinnamon in large sauté pan over medium heat. Add apples, and cook until lightly brown. Remove pan from heat. Add Bourbon, and return to low heat. Cook about 1 minute to let alcohol evaporate. Add maple syrup and salt. Cook apples until tender, but still holding their shape and liquid reduces to glaze. Discard bay leaf and cinnamon stick before serving.

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We’re impressed by stalwarts who don’t rest on their laurels. They stay a part of the national wine and food conversation and keep us on our toes—all without forgetting the reasons they’re beloved. These restaurants are at least a decade old.